AT A GLANCE
This recipe is similar to a New England-style chowder, which is often served with oyster crackers, traditionally used to thicken the soup. Use the classic clams instead of mussels if you prefer.
|01||Bring wine to the boil in a large saucepan over high heat, add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (3-5 minutes). Remove from pan and, when cool enough to handle, remove mussel meat from shells and set aside. Strain cooking liquor through a fine sieve and reserve.|
|02||Sauté onion and speck in oil in a large saucepan over medium-high heat until onion is tender (5-7 minutes). Add thyme and stir for 1 minute, then add celeriac and potatoes, and stir to combine. Add stock and cooking liquor from mussels, and simmer rapidly until vegetables are tender (about 20 minutes).|
|03||Add mussels to hot chowder, season to taste and stir to combine. Divide among bowls, top with crème fraîche, parsley and a good grind of pepper and serve with crackers.|